Easy & Simple Mayak Eggs (Korean Marinated Eggs)
User Reviews
5.0
6 reviews
Excellent
Easy & Simple Mayak Eggs (Korean Marinated Eggs)
Report
Soft-boiled eggs with a jammy yolk in a delicious and flavorful soy-based marinade. These easy and simple mayak eggs are savory, sweet, spicy with a hint of sesame with umami flavor. A tasty Korean side dish that is totally addictive!
Share:
Ingredients
- 6 large eggs room temperature *See Notes below to quickly bring to room temp.
- 2 teaspoon salt for boiling the eggs
- 2 teaspoon white vinegar for boiling the eggs
Marinade
- ½ cup Regular soy sauce
- ½ cup water cold or room temperature
- ¼ cup honey or white/brown sugar, maple syrup, corn syrup or Oligodang syrup
- ¼ cup onion finely diced
- 1-2 red chili pepper finely diced (or sub with green chili or red bell pepper for non-spicy version)
- 1 green onion finely chopped
- 4 garlic cloves minced
- 1 tablespoon sesame seeds toasted
Instructions
- Bring a small pot of water to boil on medium-high heat and add salt and vinegar. Gently lower in room temperature eggs and reduce to medium heat for a rolling boil. Do not cover. Set a timer and soft boil for 6.5 mins or 10 minutes for hard-boiled eggs.
- Prepare a large bowl with enough water and ice cubes. Remove the boiled eggs from boiling water with a slotted spoon and transfer them to the ice bath to cool down completely.
- In a small container or regular-sized mason jar, combine the marinade ingredients as listed above and mix well so the honey is fully dissolved.
- Gently peel the eggs by cracking them with the back of the spoon. Then lift the cracked egg shells with the spoon from the less pointy side.
- Gently submerge the eggs into marinade and place a square piece of clean paper towel or plastic wrap on top of the eggs to push them deeper into the marinade for a more even brown color.
- Seal the container with a lid and marinate the eggs in the fridge for at least 5 hours or overnight for best results.
- To enjoy, remove an egg from the marinade, slice into half and serve with steamed rice with a drizzle of the marinade on top. Note: Remaining eggs can be kept in the marinade for up to 4 days in the fridge and see Storage notes below.
Equipments used:
Notes
- Storage
- Leftover eggs can be stored in the marinade in the same container in the fridge.
- Leftover marinade can be reused for another batch of eggs, up to an additional 5 days, as long as there is no leaked egg yolk from the previous batch.
- Rinse the cold eggs under warm tap water until the egg shells are at room temperature.
- Leftover eggs can be stored in the marinade in the same container in the fridge.
- Leftover marinade can be reused for another batch of eggs, up to an additional 5 days, as long as there is no leaked egg yolk from the previous batch.
Nutrition Information
Show Details
Calories
146kcal
(7%)
Carbohydrates
16g
(5%)
Protein
9g
(18%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
186mg
(62%)
Sodium
1930mg
(80%)
Potassium
195mg
(6%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
433IU
(9%)
Vitamin C
23mg
(26%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6eggs
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 186mg | 62% |
| Sodium | 1930mg | 80% |
| Potassium | 195mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 433IU | 9% |
| Vitamin C | 23mg | 26% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
